- rice - 2 Cups
- lentils - 1 cup
- boiled pasta - 2 cups
- red onions - 4 pieces (cut into crescents)
- tomatoes - 2 pieces (peel and cut)
- tomato sauce - 1 Art. a spoon
- garlic - 2 Teeth (grate or crush)
- bulb - 1 Piece (small, cut finely)
- cumin - 1 teaspoon
- - 1/2 teaspoon of turmeric
- cloves - 1/2 teaspoons
- salt - 2 1/2 teaspoons (2 tsp for rice, 1/2 tsp for sauce)
- melted butter - 1 Art. a spoon
Put the lentils in a saucepan. Pour enough water to cover the lentils by 2 inches. Boil. Cook until softened. Transfer the finished lentils. Leave the liquid to cook rice. Tomato sauce: Put the sliced tomatoes into the pan, grated garlic, 1/2 tsp. salt. Add 1/2 cup of water and mix. Boil over low heat for 20-30 minutes. Add a little water if necessary. Fry the onion in a large amount of butter until golden. Done! Melt the butter in a saucepan. Add finely chopped onions. To broil until golden brown. Pour 2 1/2 cups of broth from under the lentils. Add the cumin. Add 2 tsp. salt and turmeric. Bring the broth to a boil. Boil the rice in the broth (15 minutes). We spread on the dish a layer of rice, then a layer of lentils, boiled pasta, tomato sauce and onions.
Servings: 4-5